Gazpacho

Name: Gazpacho
Prep time: 1440 min
Cook time: 120 min
Total time: 1560 min
Yield: 4
Cuisine: International
Ingredients: 2 de-pipped de-pithed diced red and green pimentoes; 8 skinned seeded dried ripe tomatoes diced; 1 bag small fried croutons; 2 large spanish onions sliced thinly; 2 lb rough cut tomatoes; 2 crushed garlic cloves; 10 raw bacon rinds; 35.5 ml cooking sherry; 2 dsp tarragon vinegar; To taste salt and pepper; To taste celery salt

Over a year ago 3,081 views

Prep: 1440 mins

Cook: 120 mins

Serves: 4

Soup 🧺 Outdoor & Picnic ☀️ Summer

Ingredients

2 de-pipped de-pithed diced red and green pimentoes
8 skinned seeded dried ripe tomatoes diced
1 bag small fried croutons
2 large spanish onions sliced thinly
2 lb rough cut tomatoes
2 crushed garlic cloves
10 raw bacon rinds
35.5 ml cooking sherry
2 dsp tarragon vinegar
To taste salt and pepper
To taste celery salt

Accompaniment

Description

Rich summer soup, perfect for lunch and will always impress at a garden party

Method

1
1. Put all in pot and cover liberally with cold water.
2. Bring to boil and simmer very low for 2 hours.
3. Remove rind.
4. Rub through coarse sieve.
5. Stir the cooking sherry, tarragon vinegar, salt, pepper and celery salt.
6. Refrigerate for 24 hours.

Chef's Tips

For those of us old enough to remember, 35.5 ml (see recipe - cooking cherry) is the modern equivelent of the Quarter Gill in Scotland or also known as a noggin in England.